Description
These Chocolate Peanut Butter Cookies are a perfect blend of rich cocoa and creamy peanut butter, delivering a soft and chewy texture with delightful chocolate chips in every bite. Easy to prepare and baked to perfection, they make a delicious treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup creamy peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Fats and Sugars: In a large mixing bowl, cream together the peanut butter, softened unsalted butter, granulated sugar, and brown sugar until the mixture is light, smooth, and fluffy. This creates a good base for your cookies.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Stir in the vanilla extract for flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt to combine all dry ingredients evenly.
- Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the wet mixture. Stir gently and mix until just combined to avoid overworking the dough, which can make cookies tough.
- Fold in Chocolate Chips: Gently fold the semi-sweet chocolate chips into the dough, distributing them evenly throughout.
- Scoop Cookie Dough: Use a tablespoon to scoop portions of dough onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are set and slightly firm to the touch.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving.
Notes
- For chewier cookies, slightly underbake by removing them at 10 minutes.
- You can substitute semi-sweet chocolate chips with milk or dark chocolate chips for different flavor profiles.
- Make sure the butter is softened, not melted, to achieve the best texture.
- Store cookies in an airtight container to maintain freshness for up to 5 days.
